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For my taste of Ethiopian Yirgacheffe Chelelektu, I also assembled two flavor boards. Some partners may remember the old aroma lab from the early coffee master kit. These are good resources and useful tools, and I want to bring them to my taste. I cut a lemon with dried lavender and Earl of tea. This coffee has unique flavors of lemon, lavender and bergamot, so it's just right to add Earl Grey Tea.
Another reason I want to focus on the aroma board, as to create a visual impact. For me, when all my senses are mobilized, I find coffee tasting more unforgettable and inspiring. The old saying "eat with your eyes first" is what I take with me every time I taste coffee. By carefully and thoughtfully planning small details and being able to touch dry lavender or tea, you are creating a memory for your audience.
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